Start with finely chopped garlic, ginger, onion, shallot, herbs, or capers, and honey, soy sauce, or dijon mustard (which will help emulsify). Season with salt and pepper.
A vinaigrette gets its name from vinegar (red- or white-wine, balsamic, or cider vinegar are all good choices), but lemon or lime juice do the trick too.
Pour in oil
Traditionally vinaigrette are 1 part acid to 3 parts oil, but we also like a light bright 1 to 2 ratio. Use a grassy extra-virgin olive oil for big flavor, or try vegetable, safflower, or light olive oil.
Mix it up
Shake it in a jar, whisk it in a bowl or whir it up in a blender for a thicker result. Most vinaigrette can be refrigerated in an airtight container for up to 3 days.